2 1/4 c Cake flour
2 ts Baking powder
1/4 ts Soda
3/4 ts Salt
1/2 c Shortening
1 c Sugar
2 Eggs
1 c Mashed ripe bananas; (3 or
-4)
1/2 ts Vanilla
1/2 ts Lemon extract
3 tb Milk
ORANGE FILLING
1 1/2 c Sugar
1/3 c Flour
1 pn Salt
2 tb Softened butter
2 Eggs; beaten
2/3 c Strained orange juice; (2 to
-4 oranges)
4 ts Lemon juice
1 1/2 ts Grated orange rind; packed
1/4 ts Grated lemon rind; packed
LEMON FILLING
1/4 c Flour
1 c Sugar
1/4 ts Salt
1/3 c Water
2 Egg yolks; beaten
2 ts Grated lemon rind; packed
1 ts Butter
1/4 c Lemon juice
Sift flour, measure and resift 3 times with baking powder, soda and salt.
Cream shortening until soft and smooth, then add sugar gradually and
continue creaming until light and fluffy. Add eggs one at a time and beat
well after each addition. Stir in mashed bananas and flavorings. Add flour
mixture and milk alternately, beginning and ending with flour. Pour into
three 8-inch layer cake pans that have bottoms lined with thin, plain
paper. Bake at 350 degrees F. about 25 minutes, or until cake tests done.
Cool on rack 5 minutes before removing from pans. Cool and spread layers
with Orange Filling or Lemon Filling. Makes 10 servings
Orange Filling: Blend sugar, flour and salt into the butter thoroughly. Add
eggs and orange juice and beat until well-blended. Cook over medium heat
until thick and smooth. Stir constantly. Remove from heat, add lemon juice
and rinds. Cool slightly before spreading on cake. Enough for two 8 or
9-layers.
Lemon Filling: Blend flour, sugar and salt in sauce pan: add water, stir
until smooth. Place over moderate heat, stir constantly until thick and
clear, 7 to 8 minutes. Beat yolks, add a little hot mixture, beat
thoroughly, return to saucepan, stir vigorously: and cook another 2
minutes. Remove from heat. Blend in rind and butter, then lemon juice.
Cool. Spread between two 8-inch layers, and on top.
Yields
1 Servings